Pumpkin Vermont Spice Cake

Cake:
3 cups all-purpose flour
3 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
3/4 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
3 large eggs
1 1/2 cups pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 tsp vanilla extract

Maple Frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
2 to 3 tsp maple flavoring
chopped nuts and nut halves

Preheat oven to 325 degrees. Grease and flour tho 9-inch round cake pans.

Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in a small bowl. Beat sugar and butter in a large mixer bowl until creamy. Add eggs, beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into cake pans.

Bake for 35 to 40 minutes until wooden pick inserted in center comes out clean. Cool in pan on wire racks for 15 minutes; remove to wire racks to cool completely.

Beat cream cheese, butter and powdered sugar in a large mixer bowl until fluffy. Add maple flavoring; mix well.

Cut each cake in half horizontally, with a long serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired. Serves 12.